通过将鱼油包封在基于淘汰香蕉抗性淀粉-大豆分离蛋白的微胶囊中，提高功能性烘焙食品中鱼油的氧化稳定性。
Enhanced oxidative stability of fish oil by encapsulating in culled banana resistant starch-soy protein isolate based microcapsules in functional bakery products.
作者信息
Nasrin Taslima Ayesha Aktar, Anal Anil Kumar
机构信息
Food Engineering and Bioprocess Technology, Asian Institute of Technology, P O Box 4 Klong Luang, Pathumthani, 12120 Bangkok Thailand.
出版信息
J Food Sci Technol. 2015 Aug;52(8):5120-8. doi: 10.1007/s13197-014-1606-1. Epub 2014 Oct 30.
Oil in water emulsions were produced by the mixture of culled banana resistant starch (CBRS) & soy protein isolate (SPI), mixture of Hylon VII & SPI and SPI with 7.5 and 5 % (w/w) Menhaden fish oil. The emulsions were further freeze- dried obtaining 33 and 50 % oil load microcapsules. The range of particles diameter was 4.11 to 7.25 μm and viscosity was 34.6 to 146.48 cP of the emulsions. Compressibility index (CI), Hasner ratio (HR) and angle of repose (AR) was significantly (p < 0.01) lower of the microcapsules made with starch and protein (CBRS & SPI and Hylon VII & SPI) than that made with protein (SPI) only. Microcapsules composed of CBRS & SPI with 33 % oil load had maximum microencapsulation efficiency (82.49 %) and highest oxidative stability. Muffin made with emulsions containing mixture of CBRS & SPI exhibited less fishy flavour than that containing mixture of Hylon VII & SPI.
水包油乳液是通过将淘汰香蕉抗性淀粉（CBRS）与大豆分离蛋白（SPI）、Hylon VII与SPI的混合物以及含有7.5%和5%（w/w）鲱鱼油的SPI混合制备而成。这些乳液进一步冷冻干燥，得到含油率为33%和50%的微胶囊。乳液的粒径范围为4.11至7.25μm，粘度为34.6至146.48cP。由淀粉和蛋白质（CBRS与SPI以及Hylon VII与SPI）制成的微胶囊的压缩指数（CI）、哈斯纳比（HR）和休止角（AR）显著（p < 0.01）低于仅由蛋白质（SPI）制成的微胶囊。由CBRS与SPI组成、含油率为33%的微胶囊具有最高的微胶囊化效率（82.49%）和最高的氧化稳定性。用含有CBRS与SPI混合物的乳液制作的松饼比含有Hylon VII与SPI混合物的乳液制作的松饼腥味更小。
Zotero 插件